First off, you’ll need a board. Sure, you could use a fancy board made *just* for charcuterie boards, or you can see what you already have at home to use! I personally like to use a baking sheet covered with a sheet of parchment paper. It keeps all of the goodies in and ensures they don’t roll off the sides, and makes for easy clean-up.
Next, you’ll need ingredients. Choose your favorites! Ensure you have at least one of each of the following (but multiples of each are best for the *ultimate* board):
- Cheese (brie, sharp cheddar, Gouda, goat’s cheese, Boursin, Camembert, manchego, etc.)
- Charcuterie meats (Prosciutto, genoa salami, soppressata, chorizo, etc.)
- Dips (Dijon mustard, jellies, hummus, roasted red pepper spread, etc.)
- Vegetables (string beans, peppers, cherry tomatoes, etc.)
- Fruit (oranges, apples, berries, grapes, etc.)
- Crackers and/or bread
- Any extras you’d like! (Olives, pickled asparagus, cornichons, roasted red peppers, etc.)
- A few herbs for styling
Now, we build our board! This is kind of like a mix between putting together a puzzle and creating a work of art.
Start by placing each type of cheese on your board in different areas. Cut the cheese into slices before doing so, so that your guests (or you!) don’t have to deal with slicing cheese with all of the other ingredients in the way.
Next, do the same thing with your charcuterie meats, placing them in separate areas on your board. Meats like prosciutto can be plated in a small bunch, with meats like salami and chorizo folded and/or fanned out.
Then, you’ll add any dips or sauces you’ll be using. I like to use bowls or little cups to hold these with a little serving spoon or knife on the side for easy spreading (one for each spread, no cross-contaminating here!).
Next, place your crackers on the board in rows, separating each different kind from each other. Use your cheese and dip bowls to help hold these up. Lastly, fill in any holes with vegetables, fruit, and any extras you’d like, and enjoy! Don't forget to grab a few herbs to place them on the board between some of the sections to add a little extra touch. It's an easy extra touch that takes little effort but will impress your guests!
The great thing about grazing boards is that they can be made small enough to enjoy on a cozy night while watching a movie on your own, or they can be made for parties, gatherings, and potlucks! Great for the holiday season.
On my grazing board:
- Cumin Gouda
- Sriracha Cheddar
- Herbed Boursin
- Charcuterie meats:
- Spicy Genoa Salami
- Roasted red pepper & eggplant spread
- Wild blueberry jam
- Dijon mustard
- Herb, nut, and seed crackers
- Green grapes
- Mandarin orange
- Garlic stuffed olives
- Rise Gardens Herbs
Kelsey Steeves is an RG Ambassador and a food blogger. To see more of her work, click here.